S'mores Pie

This pie had  me dreaming of and longing for my family summer vacations in the U.P. that we go on every year. I have fond memories of staying out late by the campfire, sitting under what seemed to be billions and billions of bright, shiny, twinkling stars, hoping to see a shooting star fly by, all the while eating delicious and classic s'mores! S'mores are one of my favorite parts of summer! Roasty, toasty, and oh so gooey golden brown marshmallows and creamy Hershey's milk chocolate bars that get all nice and melty are sandwiched between sweet and crunchy graham crackers! Sticky and messy  but so finger-licking yummy!

Oh, how I wish it was summer, do you? But, since its not summer, I suggest making this pie! It will remind you of summer. With it's sweet graham cracker crust, smooth milk chocolate filling, and perfectly toasted marshmallows on top, you will feel all happy and warm inside, even if it is just for a few minutes. Enjoy!

S'mores Pie: (adapted from How Sweet It Is & from here)

Ingredients:

-1 1/2 cups graham cracker crumbs

-8 tablespoons butter, melted

-7 ounces milk chocolate, broken into chunks

-1 cup heavy cream

-1 egg

-1 teaspoon vanilla extract

-pinch of salt

-3 1/2 cups mini marshmallows

Directions:

1. Make the crust: In a small bowl, combine the graham cracker crumbs and melted butter until the butter is fully incorporated and crumbs are moistened. Spray a 9-inch pie pan with non-stick cooking spray  and firmly press the graham cracker crumbs up the sides and on the bottom of the pie pan (I used the bottom of a measuring cup). Chill in the freezer for 10 minutes.

2. While the crust chills, preheat the oven to 350 degrees F and prepare the filling. Put the chocolate in a large mixing bowl. Heat the cream until scalded-do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add the vanilla, pinch of salt, and egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and top with mini marshmallows. Turn your broiler to low and put pie back in the oven to toast the marshmallows for about 2-3 minutes (watch very closely so the marshmallows don't burn)! Remove and cool completely before serving.

*To make slicing easier, spray a knife with non-stick cooking spray so the marshmallows don't stick!*